Mediterranean Dish Platter (Printable)
A colorful mix of grilled meats, dips, fresh veggies, and breads creating a lively Mediterranean centerpiece.
# What You'll Need:
→ Grilled Meats
01 - 10.5 oz chicken breast, cut into strips
02 - 10.5 oz lamb or beef, cut into strips
03 - 2 tbsp olive oil
04 - 2 tsp dried oregano
05 - 1 tsp paprika
06 - 2 garlic cloves, minced
07 - Salt and black pepper, to taste
→ Dips & Spreads
08 - 8.8 oz hummus
09 - 7 oz tzatziki
10 - 5.3 oz baba ganoush
11 - 3.5 oz marinated olives
12 - 3.5 oz feta cheese, crumbled
→ Vegetables
13 - 1 cucumber, sliced
14 - 2 medium tomatoes, sliced into wedges
15 - 1 red onion, thinly sliced
16 - 1 red bell pepper, sliced
17 - 1 carrot, cut into sticks
18 - 1 handful fresh parsley, chopped
→ Breads
19 - 4 pita breads or flatbreads, quartered
# How-To Steps:
01 - In a bowl, combine olive oil, oregano, paprika, minced garlic, salt, and pepper. Add chicken and lamb or beef strips, tossing to coat. Marinate for at least 20 minutes.
02 - Preheat a grill pan or outdoor grill over medium-high heat. Grill marinated meat strips for 4 to 5 minutes per side, until cooked through and slightly charred. Set aside.
03 - Place hummus, tzatziki, and baba ganoush in small bowls and arrange them on a large serving platter.
04 - Scatter marinated olives and crumbled feta around the platter.
05 - Neatly arrange sliced cucumber, tomatoes, red onion, bell pepper, carrot sticks, and chopped parsley around the dips and meats.
06 - Place the grilled meat strips onto the platter beside the vegetables and dips.
07 - Warm pita breads or flatbreads, quarter them, and add to the platter or serve in a basket alongside.
08 - Present the assembled platter immediately so guests can create their own plates.
# Expert Advice:
01 -
- It comes together in under an hour and somehow looks like you've been planning it for days.
- Everyone eats what they actually want instead of you guessing their preferences.
- The combination of warm grilled meat, cool creamy dips, and fresh vegetables keeps things interesting with every bite.
02 -
- Overmarinating the meat makes it mushy and loses the seasoning; 20 to 30 minutes is the sweet spot.
- A screaming hot grill is non-negotiable; if it's not hot enough, the meat steams instead of searing.
- Slice your fresh vegetables as close to serving time as possible so they stay crisp and don't release water that makes everything soggy.
03 -
- If your grill isn't hot enough or you don't have one, a cast-iron skillet over high heat works almost as well and gives you great control.
- Don't skip the marinating step; those 20 minutes are when the flavors actually develop and the meat becomes tender and juicy.